Brandied honey-apple muffins with crumb topping
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | King Arthur Unbleached |
| All-purpose Flour | ||
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | Egg | |
| ⅓ | cup | Honey |
| ¾ | cup | Milk |
| ¼ | cup | Brandy (apply brandy is good) |
| ¼ | cup | Vegetable oil |
| 1½ | cup | Peeled; chopped tart apples |
| ½ | cup | Chopped walnuts |
| 6 | tablespoons | Brown sugar; firmly packed |
| 6 | tablespoons | King Arthur Unbleached All-purpose Flour |
| 3 | tablespoons | Butter |
Directions
MUFFINS
TOPPING
In a large bowl, combine flour, baking powder and salt. In another bowl, beat together egg, honey, milk, brandy, and vegetable oil. Gently stir wet ingredients into dry ingredients, being careful not to overstir. Then fold in apples and walnuts. Make the topping. In a small bowl, mix sugar, flour and butter together till crumbly. Set aside. Spoon muffin batter into 12 greased muffin tins. Sprinkle each muffin with a heaping tablespoon of topping. Bake muffins in a preheated 375°F oven until they're golden brown and test done, about 25 minutes. Remove muffins from pan and cool completely on a wire rack.
Posted to recipelu-digest Volume 01 Number 193 by Lee Theis <theis@...> on Nov 04, 1997